7 Series Range Featured in Wall Street Journal
"Younger consumers don't want the Tuscan stone or flowery French country kitchen their moms had," Ms. Stapperfenne added. "They're seeking out nontraditional, even industrial materials, with a more masculine flavor for kitchens that can accommodate multiple cooks."More.

A Designer Couple’s Mexico Retreat
Designers Andrew Fisher and Jeffry Weisman establish their own getaway in the city, recasting an 18th-century industrial space as a luxurious compound for indoor-outdoor living. Their kitchen features Viking.More.

A Fall Feast to Remember
When one is asked to recount his greatest experiences with wine, it is seldom a matter of simply denominating the finest wines one has tasted. Instead, the response usually begins with an effusive description of the setting, tasting companions, and the culinary fare.More.

A Feast Between the Vines: The Sommelier Love Fest
The Sommelier Love Fest, hosted in mid-August by Sonoma Coast’s Peay Vineyards, is an opportunity for the Peays to show their appreciation to sommeliers throughout northern California who have bought and promoted their high quality wines.More.

Affordable Paris
A traveler willing to spend about an hour of pre-trip research will find that one person’s total daily outlay for food and drink in Paris, outside of such ritzy Right-Bank areas as the Champs Elysées and the Opera district, need not exceed $100.More.

A Fish For All Seasons
U.S. Farm Raised Catfish has certainly come a long way from the backyard fish fry. These flaky filets are becoming a common sight on white tablecloths across the country.More.

Alcohol Content in Wine
Alcohol is an important wine preservative, and it can make a contribution to flavour. It is warm, spirity, and very slightly sweet. Today its effect as a wine flavour and structural component is even more noticeable than ever. As for its effects as a stimulant...More.

A Life in Wine: A Discussion with John Gilman
John Gilman, whose articles appear regularly in The Viking Life, is one of our country’s most influential wine commentators, particularly among serious enthusiasts and collectors who subscribe to his bi-monthly periodical, “View from the Cellar.”More.

All Five Senses - Experience a Culture through its Kitchen
In the wilds of Tuscany ask somebody about what they’re eating and you’re likely to find out how their mother spent her days, where the good shepherd is located, when a nice fat pig is scheduled to arrive from the Casentino, how to stretch pasta dough to feed a crowd if necessary, or how to make it rich and silky if the hens are laying.More.

Alsace in the FallAs a Sommelier, I have always enjoyed recommending and pairing the unique wines of Alsace with food, but I had never visited the region. I decided to correct that oversight and visit during the autumn harvest.More.

Apple Butter Barbecued Shrimp
Few appetizers are more crowd-pleasing than plump shrimp wrapped in bacon. Give the shrimp a coating of maple syrup, apple butter and Dijon mustard before wrapping in the bacon and you’ll take the ubiquitous combination to new heights.More.

A Resolution to Keep
There’s something about the beginning of a new year that causes us to reflect on our lives. These reflections often prompt us to make resolutions to change or improve some things. This almost always involves a four letter word - that’s right - FOOD.More.

A Stay by the Bay
Viking Freestanding Range, Microwave, Wall Oven and Warming Drawer Featured in The Cottage Journal Kitchens 2013More.

A Two-Century Australian Tradition
Melbourne, Australia, 1870 AD. Despite the fact that you drink wine regularly at your large and stately home and that wine grapes had been planted here since the arrival of the first European settlers in 1788, none of what you drink is Australian.More.

A View From the Coast
Once a hidden home to counterculture revolutionaries, anti-prohibitionists, surfers, hippies, abalone divers, gardeners tending to their weed, drop-outs, and those wanting to be far from the hum of modern life, Mendocino, California is now one of the largest and most hip counties in the state.More.

A Warm and Modern New York City Apartment
A combination of midcentury, Japanese, and Art Deco influences brings a welcoming intimacy to a sprawling Manhattan residence. The kitchen features a Professional Viking Range & Hood.More.

Backyard Bliss
Viking Outdoor Products featured in the Summer 2014 Issue of Beautiful Kitchens and BathsMore.

Barbecued Mutton at the Moonlight Cafe
My friend Tom Jamison and I were spending some time wandering around Murfreesboro, Tennessee, near Nashville, which, as you might know, is great ‘cue country. Tom had just moved into an old farmhouse outside town, and I was helping him break in the kitchen by splattering grease around and dripping barbecue sauce on the newly sanded counters.More.

Bold Appliance Color to Accent Kitchen Named as Kitchen Trend
At this Builders’ Show presentation, learn about the results of the largest home building design survey in North America, based on the readers of home remodeling web site Houzz. Not surprisingly, kitchen and bath ideas topped the list of what homeowners want to know more about.More.

Bouchard Dinner Party
The highest calling of wine is its accompaniment to great food. In addition to being delicious, it should amplify the best qualities of the food, all the while refreshing the palate. For food prepared with a deft touch, no wine excels in this role like Burgundy, both red and white.More.

Bourbon Salmon Salad
This salmon can be grilled or roasted, and is delicious paired with crisp greens, a honey-mustard dressing and some crunchy, sweet honey roasted cashews.More.

Brined and Grilled Pork Chops with Chipotle Glaze
Brining adds flavor and moisture to these lean chops - it’s the prefect way to get them ready to grill. The chops are finished off with a thick brushing of Chipotle Glaze, adding a huge amount of spicy, sweet and smoky flavor.More.

Brined and Grilled Pork Chops with Chipotle Glaze
Brining adds flavor and moisture to these lean chops - it’s the prefect way to get them ready to grill. The chops are finished off with a thick brushing of Chipotle Glaze, adding a huge amount of spicy, sweet and smoky flavor.More.

Burgundy Bargains: Village Vineyards
The last fifteen years in Burgundy have been the finest in the history of this great wine-producing region, as the number of excellent vintages has been astounding.More.

Chef Art Smith
The executive chef and co-owner of Table fifty-two, Art Smith has received the culinary profession’s highest awards and has cooked for some of the world’s most famous celebrities as personal chef to Oprah Winfrey.More.

Chef Duet
These Colorado homeowners are avid cooks and love to entertain, both in intimate settings and in large groups.More.

Chefs Cimarusti and Echiverri Choose Viking for Their Kitchen Remodel
The blue appliances and tiles in the kitchen add a jaunty, nautical jolt to a space that is first and foremost designed for efficiency. "You need the same thing at home as you do in a restaurant," Cimarusti says. "Good appliances, ample storage for fresh and dry food, cabinets and drawers for your pots and pans and utensils."More.

Choosing Wine For the Thanksgiving Table
Thanksgiving is perhaps the quintessential American holiday, and with almost every table in the country graced with turkey, the inevitable question becomes which wines should we serve with the bird?More.

Chopsticks and Champagne: A Guide to Asian Pairings
Finding the right wine match with the flavorful dishes of Asian cultures is not an insurmountable challenge, as there are indeed a great many wines that work magically with such preparations. And finding them is relatively simple, once one discovers the key to fine wine pairing with Asian cuisine.More.

Clean Free Double Warranty Event.
Buy any Viking Professional Range plus any Viking Professional Hood and receive DOUBLE the Viking 3-Year Signature Warranty all indoor products purchased at the same time and a FREE Dishwasher!More.

Clipper Corporation Introduces Cookware Line (Video)
Viking's Professional Cookware Line is bringing professional products to the home. This line of cookware is designed to produce more even and balanced heating, delivering restaurant-style results. Items can be purchased in a set or open stock.More.

Close to Nature
A simple rule for eating well, which for me means eating food that tastes great and happens also to be good for you, is stick close to Mother Nature. She won’t lead you astray.More.

Complexity and Finish: Hallmarks of Quality
In a prior article, we dealt with four fundamental attributes of wine: body, texture, depth and concentration of flavor, and balance. In this issue, we will consider two additional characteristics of wine, COMPLEXITY and FINISH, both of which are essential to excellent wine.More.

Cooking with Wine
Cooking with wine brings those same qualities to food, adding nuance and flavor that the dish would otherwise lack. Here are a few tips to cooking with wine that will add to the experience.More.

Cool Down with Crisp Wines
The warmth and comfort we find so desirable in our cuisine during those cold, stern months contrasts sharply with what we find splendid in the summer.More.

Creamy Black Bean Dip
Every time you make this quick and easy dip it will disappear quickly. The recipe is prepared using pantry and refrigerator staples and it is always a hit at summer get togethers. Add some chopped jalapeno peppers if you like things hot and spicy!More.

Culinary Basics
Designed for both the novice cook and seasoned home chef, Viking's signature Culinary Basics workshops will empower you to cook with confidence.More.

Diana Kennedy
In terms of introducing to Americans an understanding of various national cuisines, the most influential writers, assuredly thus far, have been Julia Child (French), Marcella Hazan (Italian), and Diana Kennedy (Mexican).More.

Dining Gourmet Style with Chef Sara Moulton
In November 2006, The Viking Life partnered with Gourmet magazine to host a special luncheon to benefit the New Orleans Restaurant Renewal Fund. The Magazine of Good Living opened its doors to 16 food enthusiasts, who indulged in a one-of-a-kind epicurean experience in the Gourmet Private Dining Room.More.

Dirty Shrimp
This spicy shrimp, served in a chafing dish, makes a delicious hors d’oeuvre or spicy entreé served over rice.More.

Fall Produce: A Palatable Wonderland
Chefs love all changes of season because they provide a whole new palette of colors and flavors to play with, but fall is an especially popular time of year because the produce actually requires some coaxing from the chef in order to be tasty.More.

French Twist: Recipes from Chef José Gutierrez
Born and trained in France, Master Chef José Gutierrez offers a surprisingly fresh perspective on French cooking. After studying nouvelle cuisine directly under the celebrated Chef Paul Bocuse, Chef Gutierrez arrived in the U.S. Drawn to the flavors of the South, Chef Gutierrez soon found himself in Memphis as Chef de Cuisine at the Peabody Hotel’s Chez Philippe.More.

Garden & Gun's Southern Agenda: August/September 2013
The Viking Cooking School and The Alluvian Hotel team up to present our Culinary Weekend Events featuring some of the South's best chefs .We are looking forward to our upcoming event with Chef Ed Lee & Robert Aquilino on September 6-8!More.

Gifts From The Kitchen
Great food is synonymous with the holidays. Whether creating a celebratory feast, a cocktail party to ring in the season, or edible gifts for family and friends - the kitchen is an active place this time of year.More.

Gifts of Food
It's been said that "happiness is homemade", and with just a little bit of time you can make delicious holiday gifts for neighbors, teachers and friends with these three delicious recipes to cook up in your Viking kitchen.More.

Good Morning Vietnam
We will remember these days in Vietnam, that the world is more alike than different, that food can be the catalyst to join us around a common table, and that we are more alike than different.More.

Great Grillin'
When the weather warms up it's time to fire up the grill, so this month we're sharing a menu of appetizers perfect for warm-weather entertaining.More.

Grilled Caponata Bruschetta
The combination of savory vegetables like eggplant and onion with tangy olives and capers, sweet golden raisins and crunchy pine nuts is what makes caponata so delicious. Increase the flavor by grilling the eggplant and onion and you’ve taken something good and made it great.More.

Grilled Sirloin and Peach Skewers
Kebabs are perfect party fare. They’re portable and require no utensils to be enjoyed by your guests. These Grilled Sirloin and Peach Skewers are a nice change from the usual teriyaki kebabs and they can be prepared on large or small skewers, depending on the type of party you’re hosting.More.

Grilled Two-Potato Salad
I’ve played around with sweet potato salad recipes for some time, and am sharing my favorite version here. It includes both sweet and Yukon gold potatoes and instead of a cloying mayonnaise-based dressing, is tossed with a simple mixture of cider vinegar, olive oil, Creole mustard and honey.More.

Grilling Recipes from Bobby Flay
I’m going to put a new and colorful twist on southwestern cuisine," said Bobby Flay, host of Food Network’s FoodNation and Boy Meets Grill, just before the 1991 opening of the now-celebrated Mesa Grill. Since then the flame-haired man from Manhattan has earned critical acclaim, including Gael Greene’s choice of Mesa Grill as best restaurant in 1992.More.

Growing Your Own Vegetables
Whether you build your own flower-box (veggie-box) or purchase one, container gardening can provide relaxation, fun, and a bounty of fresh vegetables.More.

Homemade Pasta - A Taste of Italy
Mention Italian food, and pasta immediately comes to mind. While pasta is a staple in every part of Italy, pasta and pasta dishes vary from region to region.More.

Hosting a Wine Tasting at Home
Inviting friends to a wine tasting at home is an informal way to socialize, share some good food and wine, and maybe learn a little something in the process. You don’t need to make it a serious, professional-style tasting with white tablecloths and score sheets unless you want to.More.

In the Land of Cocktails
Leave it to these charming New Orleans natives to show that while cocktail alchemy may seem like chemistry, the courses of learning and the final exams are far, far more enjoyable. More.

Some restaurant chefs go to extraordinary lengths to find exactly the right ingredients for their dishes. One is John Besh, who once wanted to strengthen the flavor and texture of his veal-stock reductions at Restaurant August in New Orleans by adding collagen, the protein found in cattle that also produces gelatin.

Las Vegas Culinary Hot Spots
With the opening of Joel Robuchon at the Mansion, and a plethora of upscale venues throughout the Valley, 2007 has to be called the greatest year ever for Las Vegas restaurants.More.

Leading Role
"The kitchen is the new dining room. It has become the backdrop for life," declares interior designer Michael Berman.More.

Lemon-Pecan Tassies
Dessert is often a quandary at parties in which heavy hors d’oeuvres are served, since opting for a classic dessert requires plates and forks or spoons. These Lemon-Pecan Tassies fill the bill. They’re pretty and not too sweet.More.

Make Ahead Christmas Eve Dinner
There is much to do on Christmas Eve besides cook. There are last-minute gifts to wrap, holiday guests to enjoy, Christmas Eve services at church... the list goes on.More.

Memorial Day BBQ Baby Back Ribs
I’ve had my Viking Charcoal Capsule for a year now, and it has instantly become my favorite cooking tool, hands down. Because of the ceramic liner and finely tuned vents, I can load up with natural charcoal, easily get the temperature as low as 250 degrees, and keep it there long enough to roast a pork shoulder –that’s a good six or seven hours!More.

Meringue Mushrooms
These delectable little mushrooms are usually found "growing" around the base of a bûche de Noël or yule log - a traditional French Christmas cake that is shaped and decorated to look like a log.More.

Middleby Board Visits Viking
The Board had a chance to see all the new and exciting innovations, technologies and quality enhancements incorporated into Viking's residential appliances.More.

Moll Anderson
Lifestyle Expert Moll Anderson has taken the interior design world and infused it with a fresh new way of thinking. Taking How-To TV to the next level, Anderson believes that if you change your home you can change your life.More.

My Time in Vietnam
In Saigon, I closely studied the flavors of Vietnam. I came to love the sticky rice that purposefully clumps together instead of standing apart. I came to know the perfume of anise-scented basil. I pledged, again, my devotion to the pleasant cloy of cilantro.More.

Napa Valley Dinner Party
It’s a glorious, late spring morning in Napa Valley. I’m decked out in a borrowed camouflage jacket two sizes too big, crouched on the ground in a vineyard in Oakville, rubbing two pieces of wood together and hoping to God the noise it creates resembles the sound of a female turkey, or hen.More.

Niman Ranch: Looking to the Past to Create a Better Future
Good food begins at the farm. Today, food enthusiasts and chefs alike are enjoying the taste of juicy steaks, flavorful pork chops and sweet, succulent lamb, all of which comes from animals raised in America on sustainable family farms using humane practices.More.

Oaxaca with Rick Bayless
Dressed in jeans and a red t-shirt, his hair tousled, his Vandyke trimmed, his eyes bright and earnest behind a pair of mod glasses, Bayless looks and sounds like a waylaid doctoral candidate, still enthralled by his research.More.

Olive Oil: Looks Green, Smells Green, Tastes Green
The Mediterranean diet has long been hailed as a model for how to eat for healthy living. One of the pillars of the Mediterranean diet is olive oil, and often it’s the only fat present in the diets of people described as healthy for how they eat.More.

Ordering Wine in a Restaurant
For many people, an awkward aspect of dining in a fine restaurant is the selection and service of wine. The source of discomfort is in not recognizing wines on the wine list; confusion in pairing wines with the food being ordered; and how to appropriately seek assistance.More.

Pairing Wine with Food: Considering Body and Texture
As the American culinary stage has gained sophistication in recent years, selecting an appropriate wine for a meal has deservedly become a prominent consideration. Accordingly, a significant portion of the future content of Viking Life will include this topic.More.

Pairing Wine with Food from the Grill
One of the most frequent frustrations of culinary enthusiasts about wine and food pairings involves the pleasures of the grill. And, to be sure, there are several aspects of the flavors and textures common to grilled, smoked, or barbecued food that significantly impact the enjoyment of wine.More.

Par Excellance
Fresh colors and timeless furnishings weave through an interesting material palette in a cozy apartment high above the Hudson River for a pro golfer and her husband.More.

Putting Health Back into School
We – school officials, vendors, and parents – are confident that we are helping our children develop healthy eating habits that will follow them throughout their lives.More.

Q & A with Chef Donald Link
The James Beard Foundation’s 2007 Best Chef: South, Chef Donald Link was kind enough to answer a few questions about his life, his restaurants and his food philosophies.More.

Queso Dip and Chips
"Queso" is the Spanish word for cheese. Queso dip is great with tortilla chips and fresh veggies such as carrots and celery. It’s also good as a sauce for cooked veggies like broccoli and cauliflower.More.

Questions and Appetizers with Chef Morimoto
Chef Masaharu Morimoto – known to millions as star of "Iron Chef" and "Iron Chef America" – is as comfortable cooking against the clock for a live television audience as he is preparing his signature omakase menu at his namesake restaurants.More.

Quick Beef and Broccoli
Although I'm relatively unfamiliar with the customs of the 15-day Chinese New Year celebration, it’s a great opportunity to introduce Chinese cuisine at the dinner table.More.

Raise a Glass to Lower Cholesterol
Is this simply a highly sophisticated plot devised by Al-Qaeda operatives to weaken the bodies and workaholic tendencies of otherwise intelligent Americans?More.

Reveillon Dinners
New Orleans is the kind of town that never passes up a chance to celebrate something. Réveillon dinners began as a 19th century French custom and most of the restaurants taking part offer the event at bargain prices.More.

Sela Ward's Stylish Bel Air Home
In the article "Southern Belle," Mississippian Sela Ward invites readers into her beautiful Bel Air, CA, home full of southern influences, including a kitchen full of Viking appliances.More.

Serving Sparkling Wine
The first guideline for serving sparkling wine is: Do it. Don’t think you have to wait for a special occasion to open a bottle of bubbly. Too many people believe sparkling wine is only for birthdays, anniversaries, and other infrequent celebrations.More.

Sicily: A Feast for the Senses
Sicily is at once seductive and elusive; from the most traditional dishes to cutting-edge cuisine, cooks and chefs throughout the region have been, and still are, inspired by the land.More.

Simply Sustainable
Buying locally grown produce or meat is not only better for you and the environment, it is tremendously beneficial to the local economy.More.

Smoke and Pickles by Chef Edward Lee
Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South.More.

Space for All
Full Viking Professional Kitchen Featured in Fine Cooking Magazine April/May 2014More.

Stoking the Loaves: Wood Oven Breads
The wood-burning oven, a player in a former version of my Tuscan life, was used only for harvest season celebratory grape pizzas until I launched into bread experiments.More.

Stuffed: A Napa Valley Venison Party
My dear friend was invited to an exclusive deer hunt in northern California, but he still had much of last year’s hard-won buck in the freezer. He needed the space. Would I please pick up the venison meat and make something worthy?More.

Summertime Foodstuffs in Loro Ciuffenna
The gardens are offering up cucumbers to marinate into cool, refreshing salads, and tomatoes for insalata caprese, fresh pasta sauces, canning, roasting, and eating in huge bites with just some salt, oregano and olive oil.More.

Super Bowl Buffet Supper
The Super Bowl has become a nationwide event. The essential ingredient in a successful Super Bowl party is the food, and this is one time where haute cuisine is unwelcome.More.

Tasting with the Prince of Burgundy
“How would you like to host a dinner for Aubert de Villaine?" asked my friend Gib Rockwood of Wilson Daniels, a wine importer. I have been a sommelier for 12 years and have had some wonderful wine evenings, but I knew I was in for a special treat.More.

The Barbecue Oral History Project
Integral to an appreciation and understanding of the diverse food cultures of the American South is the collection and preservation of the stories behind the food. The Southern Foodways Alliance’s Oral History Initiative seeks to capture stories of Southerners who grow, create, serve, and consume food and drink.More.

The Beaujolais Renaissance
This beautiful and rambling area just northwest of the city of Lyons, the gastronomic capital of France, is today in the midst of an amazing quality renaissance.More.

The Beauty of Barolo
As the leaves begin to change color in northerly climates the world over, thoughts immediately turn to deeper wines and heartier fare. For me, this inevitably means the return to my dining table of Barolo.More.

The Best of Burgundy
It’s hard not to be biased when it comes to Burgundy because I’ve lived here over twenty-five years. I’ve come to know the landscape like the back of my hand.More.

The Champagne Revolution
Champagne holds a timeless and special place in the universe of wine, and it is a wine with which so many milestones in life are shared and measured. For hundreds of years the unique sparkling wines of these rolling hills east of Paris have captured the imaginations of artists and courtiers, and the world has been a richer place for the addition of a bit of bubbly.More.

The Comforts of Fall
Fall is my favorite time of year. I love the weather, the clothes, and of course, the food. Food and fashion are both incredibly seasonal.More.

The Contessa of Comfort: Ina Garten RecipesBarefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.More.

The Culinary Roots of Chef Lee Richardson
Wrapped around the influences of gulf seafood and the culture of Creole and Cajun tradition, Lee was blessed to have exposure to some of the very best home cooking and the areas’ finest restaurants.More.

The Edible Schoolyard Project
Bordering the wide steps leading to the entrance of Samuel J. Green Charter School in Uptown New Orleans are planters and beds filled with clusters of bright green herbs and brilliant marigolds and petunias. The plants are much more than decoration: They’re symbols of the accomplishments of the students who grew them from seeds.More.

The Happy Table of Eugene Walter
Assembled and edited by Walter's literary executor, Donald Goodman, and food writer Thomas Head, this charming cookbook includes more than 300 recipes.More.

The Magical 2005 Burgundy Vintage
Just because the holiday season of 2006 is now behind us does not mean that there will be no more gift giving in the next twelve months, as Mother Nature’s gift giving season is about to begin. The luxuriant 2005 Burgundies are coming!More.

The New Trattoria Cooking
Drawing on the best ingredients in Italy—and beyond—chefs like Umbria’s Salvatore Denaro are bringing new vitality to the trattoria tradition.More.

The Thai Challenge: A Spicy Pairing Menu
I love Thai cuisine for what it manages to pack into practically every dish: a wild spectrum of opposing flavors. Tangy, hot, sweet and spicy flavors working in perfect balance with each other.More.

The Three-Ingredient Rule as Applied to Christmas Dinner
My first Christmas in Loro Ciuffenna was fun, Elvis on the stereo and snow on the mountain. Menu decisions were complicated as my so-called mother-in-law Angiola’s response to "What do you make for Christmas dinner?" was "Niente speciale." What? Nothing special?More.

This Isn't Philly
Creole cream cheese is a "farmer’s cheese"; that is, it’s fresh rather than aged or ripened. Its flavor can trigger taste memories of sour cream, crème fraîche, and yogurt.More.

Tips on Storing Wine
If you want to join the ranks of wine collectors who put bottles away for the future, you’ll need to provide your selections with the optimum conditions for aging. Proper storage improves the chances that your wines will delight, not disappoint, when you open them.More.

Ultimate Outdoor Kitchens
Today’s kitchens take to the great outdoors in ever-increasing numbers. The outdoor flavors, the experience of enjoying food hot off the grill, the fresh air environment — these all create a unique experience to spend time with loved ones.More.

Understanding Wine
Over the past 20 years, the level of dining sophistication among Americans has risen dramatically. The offerings by restaurants, specialty food shops, and even generic grocery stores have expanded to an extent that avails truly fine dining to anyone with the requisite interest.More.

Unrolled Cabbage Soup
The soup delivers all the flavors of my favorite cabbage rolls, without the fuss. Once the cabbage is cooked down, and the soup is flavorful, I serve it over rice for a delicious winter meal.More.

Viking Announces New Mobile Site
Viking Digital is pleased to announce a new mobile VikingRange.com site. This new mobile site is designed to fit the mobile phone screen and works on any mobile platform.More.

Viking Featured On MSNBC.com
MSNBC.com profiled Viking for their monthly online series "Made In America." This ongoing series focuses on U.S. companies and how they are weathering the economic storm.More.

In the documentary American Made Movie, filmmakers Nathaniel Thomas McGill and Vincent Vittorio visit several American manufacturers that are thriving, such as the appliance maker Viking Range, based in Mississippi.

Viking Induction Cooktops Featured in Article by SCHOTT
Because induction cooktops generate less ambient heat than electric or gas ranges, they allow for a variety of new form factors, controls, lighting, and other design elements that are now transforming appliances that have remained largely unchanged for decades.More.

Viking Provides Funds to Help UM Students
A $25,000 gift by Viking Range Corporation to the Ole Miss Women's Council (OMWC) for Philanthropy will expand its leadership series to include students in the University of Mississippi's (UM) Haley Barbour Center for Manufacturing Excellence (CME).More.

Viking Range Returns to KBIS 2014
The National Kitchen & Bath Association (NKBA) has announced the return of appliance manufacturer, Viking Range, to KBIS 2014, at Design & Construction Week, to be held February 4-6, 2014 at the Las Vegas Convention Center.More.

Vocal on Local: How Alice Waters Changed the World
She didn’t necessarily intend to cause a culinary revolution, but still, that is exactly what she did. These days you can’t pick up a magazine or read a menu without some chef, editor, or writer extolling the virtues of “eating locally, eating seasonally, and/or eating organically.”More.

Wine & Winter Supper
Epicureanism at this level is indeed rare, but it is within reach, and well worth the effort, of those dedicated to experiencing the best life has to offer.More.

Wine and Food in the Loire Valley: The Garden is Open
Like many of the top wine regions in Europe, the 2005 vintage has worked its magic on the wines of the Loire Valley, and there are more outstanding vinous choices currently available from this bucolic region than has been the case for a generation.More.

Wines for the Holiday Dinner
As we approach the holiday season and begin reading the articles in the food magazines and Web sites about the feasible feasts we can offer our families and friends, we are confronted with the issue of wines to be served.More.